Mint Chocolate Chip Cookies
Dairy Free
These Mint Chocolate Chip Cookies are made with fresh mint from my mother’s herb garden. My mom has taught me over the years to appreciate nature and natural things. Growing and harvesting your food is a very rewarding experience and promotes healthier living habits.
This fresh mint was always around our house growing up. I remember as a little girl, finding it randomly, amongst some dandelions and bushes. I loved the smell and would experiment with making tea with it and even once brushed melted chocolate on the mint leaves and refrigerated, then unmolded for a dessert garnish. (I’m sure I saw it in a magazine or book and wanted to try…I’ve always been a total food book/magazine junkie!)
There are lots of uses for fresh mint, but I wanted to create an indulgent dessert with some and I just love a good chocolate/mint combination. Steeping the mint with the butter creates the perfect mint amount, not too strong, but a nice fresh, decadent taste. Try for yourself….but please, only use dark chocolate chips. (Ghirardelli is the best!)
Let’s begin!
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ -1 cup fresh mint, roughly chopped
½ cup plant-based or unsalted butter
½ cup granulated sugar
½ cup dark brown sugar, firmly packed
1 egg, room temperature
1 tsp vanilla extract
½ heaping cup semisweet dark chocolate chips or chunks
How to make mint chocolate chip cookies
Instructions:
In medium bowl, whisk together flour, baking soda and salt and set aside.
Add butter and mint leaves to a small sauce pot, and melt over medium heat, swirling occasionally, about 2-3 minutes. When you begin to smell the mint, turn heat off and let butter and mint continue to seep for at least 30 minutes.
In a large bowl, add both sugars, then using a fine mesh strainer, pour butter into bowl, straining completely by pressing leaves to extract all of the butter.
Beat until light and creamy, about 3-5 minutes.
Next, add the egg and vanilla and beat for an additional minute.
Slowly start adding flour mixture, about 1/2 cup at a time, beating on medium speed and scraping the bowl down when needed.
Fold in the chocolate chips until just combined.
Remove cookie dough from bowl and wrap in plastic wrap, shape into a cylinder and chill for at least 30-40 minutes in the refrigerator. (I made two wrapped cylinders and put one in the freezer for later enjoyment!)
Line a baking sheet with parchment paper and preheat oven to 350℉/176℃.
Slice cookies about a ¾ inch thick and place on parchment paper at least 2 inches apart, they will spread quite a bit. (I was able to fit 6-8 cookies on a large sheet.) Bake for 10-12 minutes or until slightly golden brown on edges.
Cool on baking sheet for 2 minutes, then use a metal spatula to transfer cookies to a cooling rack to cool completely.
Enjoy with a glass of milk, or if you want some more mint, try my Fresh Mint Tea recipe HERE.
Enjoy!
💜Julie
Mint Chocolate Chip Cookies
Ingredients
Instructions
- In medium bowl, whisk together flour, baking soda and salt and set aside.
- Add butter and mint leaves to a small sauce pot, and melt over medium heat, swirling occasionally, about 2-3 minutes.
- When you begin to smell the mint, turn heat off and let butter and mint continue to seep for at least 30 minutes.
- In a large bowl, add both sugars, then using a fine mesh strainer, pour butter into bowl, straining completely by pressing leaves to extract all of the butter.
- Beat until light and creamy, about 3-5 minutes
- Next, add the egg and vanilla and beat for an additional minute.
- Slowly start adding flour mixture, about 1/2 cup at a time, beating on medium speed and scraping the bowl down when needed.
- Fold in the chocolate chips until just combined.
- Remove cookie dough from bowl and wrap in plastic wrap, shape into a cylinder and chill for 1 hour in the refrigerator.
- Preheat oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Slice cookies about a ¾ inch thick and place on parchment paper at least 2 inches apart, they will spread quite a bit.
- Bake for 10-12 minutes or until slightly golden brown on edges.
- Cool on baking sheet for 2 minutes, then use a metal spatula to transfer cookies to a cooling rack to cool completely.
